1 pkg. white cake mix
1 1/2 c. brown sugar
1 1/2 c. white sugar
3 tbsp. cocoa
3/4 c. water

Bake cake following the directions on the package, using a 9 x 13 inch pan.

Allow to cool completely. Cut into square or bar shapes. Freeze at least 1/2 hour.

Meanwhile, combine sugars, cocoa and water in a medium pan. Stir and cook until bubbly dissolving sugars.

Using a fork, dip frozen cake (one at a time) into syrup mixture. Roll in coconut.